Busy weeknights call for meals that are quick to make and easy to clean up. This Broccoli, Lentil & Shrimp Sheet Pan Dinner is ready in 30 minutes, about the same time it takes to cook a pot of rice, and it leaves very few dishes to wash.
The method is simple. Toss bite-size broccoli florets and chopped, peeled stems with cooked green lentils, canola oil, coriander, cumin, chili powder, salt and pepper. Spread everything in a single layer on a parchment-lined baking sheet and roast at 400°F (200°C) for 12 minutes. While the vegetables roast, toss the shrimp with more canola oil, lemon zest and juice, garlic, salt and pepper. Add the shrimp to the pan and roast for about 10 more minutes, stirring halfway through. It’s ready when the shrimp are just opaque, the broccoli is tender and golden around the edges, and the lentils are crispy. Finish with a squeeze of fresh lemon juice and season to taste.
This recipe uses the broccoli stems as well as the florets, so more of the vegetable ends up on your plate. To learn more about this vegetable, visit What’s in Season? Broccoli.
Roasting the lentils gives them a crispy texture that adds crunch to every bite. To learn more about this ingredient, read our Canadian Ingredient Spotlight on lentils and find out how Canada became a world leader in lentils.
Canola oil is used both to roast the vegetables and to coat the shrimp. Learn how it gets from the field to your kitchen in Canola Oil: From Farm to Table.
The shrimp need only about 10 minutes in the oven, which makes them a good fit for a sheet pan meal. For more ideas, see Types of Canadian Seafood and How to Cook Them.
If you enjoy this style of cooking, try our Steak and Roasted Vegetable Sheet-Pan Dinner or Sheet Pan Pork Tenderloin with Onions and Bacon for another weeknight meal with easy cleanup. Save this recipe for your next busy weeknight.
Recipe courtesy of Lentils.org
Broccoli, Lentil & Shrimp Sheet Pan Dinner
Ingredients
- 6 Tbsp canola oil, divided
- 1 1/2 lbs fresh broccoli
- 1 1/3 cups cooked green lentils
- 1 1/2 tsp coriander
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp salt, divided
- 1/2 tsp pepper, divided
- 3/4 lb large raw shrimp, peeled and deveined
- 1 lemon, zest and juice
- 2 garlic cloves, minced
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut broccoli into bite-size florets. Peel stems and chop into bite-size pieces. Place broccoli, lentils, 4 Tbsp (60 mL) oil, coriander, cumin, chili powder, ½ tsp (2 mL) salt, and ¼ tsp (1 mL) pepper into a large bowl. Toss well. Pour mixture out in a single layer on the baking sheet and roast for 12 minutes.
- While the broccoli and lentils roast, place shrimp in a medium bowl along with remaining 2 Tbsp (30 mL) oil, lemon zest and juice, garlic, ½ tsp (2 mL) salt, and ¼ tsp (1 mL) pepper. Toss well. Add shrimp to the sheet pan and toss with the broccoli and lentils. Continue roasting, stirring halfway through, until the shrimp are just opaque, the broccoli is tender and golden around the edges, and the lentils are crispy, about 10 minutes.
- Remove from oven and squeeze fresh lemon juice over everything before serving. Season to taste with more salt and pepper, if needed.
Beef Production Supports Wildlife